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Thai Green Curry

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Use this recipe with:

Medium

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P R O F I L E
Chilled ​4°C
1 Portion
From Scratch

Stage 1

60 °C

  • Steam
  • - | 60 °C
  • 2

Stage 2

60 °C

  • Steam
  • 00:30 | -
  • 2

Stage 3

95 °C

  • Steam
  • 00:06 | -
  • 4
R E C I P E
2 pcs Chicken Tenderloin
1 tbs Green curry paste
1 cup Coconut cream
2 tbs Fish sauce
1 tbs Palm Sugar
3-4 pcs Bird´s eyes chilli (Chopped)
Ingredients
- Mix green curry paste with coconut cream, fish sauce, palm sugar, fresh chilli and kiffler lime leaf. Taste to preference. Place in a heat-proof container - Brine chicken tenderloin in 3% salt solutions for 2 hours - Prep seasonal vagetables to serving sizes ( Brocoli, Cauliflower, Carrot)
1. Food Preparation
- Set Convotherm 4 in Steam mode at 60c. - Paddried Chicken tenderloin and cook sous-vide till core temp reaches 60c and hold for 30 mins - At the same time, place the container of sauce mixture into the oven to heat up to serving temperature - After cooked, remove chicken from the oven and set aside ready to be served - Steam the vagetables for 6 mins then remove from the oven, as well as the sauce - Plate up
2. Cooking Instruction
2
3. Food Serving Instruction



Note: Information emanating from Welbilt is given after exercise of all reasonable care and skills in its compilation, preparation and issue, but is provided without liability in its application and use. All cooking settings are guides only. Adjust cooking settings to allow for differing product weights and start temperatures. Always ensure that food save core temperature has been achieved prior to service.